*  Exported from  MasterCook  *
 
                     Eggplant Parmigiana (October 1992)
 
 Recipe By     : Marcella Hazan’s Classic Italian Cooking
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Main Courses                     Side Dishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      medium        eggplants
    1 1/2  cups          homemade tomato sauce  I
    1      lb            mozzarella cheese -- sliced
      1/4  cup           parmesan cheese -- grated
                         salt and pepper -- to  taste
    1      liter         oil and olive oil
 
 1. Slice eggplants lengthwise. Place in colander in layers with slat
 between ea layer. Let  stand  1 hour to remove bitterness.
 2. Wash eggplant well to get the salt out and dry in paper towels very well.
 3. Heat plenty of the oil mixture and cook eggplants in batches. Dry in
 paper towels.
 4. Place 1 layer of eggplant in a baking dish.
 5. Top it with tomato sauce and sprinkle parmesan. Place 1 layer mozzarella
 and then start with the eggplant again.
 6. Keep alternating layers in the same manner.
 7. Top layer should be eggplant. Sprinkle rest of parmesan.
 8. Bake in pre heated 350 oven for 20 minutes. At this point check to see
 if there’s too much oil and drain it.
 9. Bake another 15 minutes.
 10 Serve hot
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : Try to coat eggplants with flour and also cut it very thin next time
 Should add a little oregano to the sauce.